Isabel Grace Reed won first place and $50 in the single crust category with her Pecan Pie.
1/4 cup butter 1/2 cup sugar
1 cup syrup 1/4 teaspoon salt
3 eggs 1 cup pecan halves
1 unbaked pie shell single crust
Cream butter. Add sugar and cream till fluffy. Add syrup and salt. Add eggs one at a time. Beat well after each. Stir in pecans. Pour into 9 inch unbaked shell. Bake at 350 degrees for 50 minutes or till knife come out clean.
Hannah Bronaugh won second place and $30 in the double crust category with her Apple Pie.
2 cups shortening 1/8 teaspoon nutmeg
2 1/2 cups flour 3 tablespoons cornstarch
1/2 teaspoon salt 1 cup apple juice
2 eggs 2 tablespoons lemon juice
1/2 cup cold water Whole milk
1 tablespoon apple cider vinegar Sugar
1/2 teaspoon cinnamon
together flour and salt togerther.
blend shortening until crumbly. Set aside.
Mix egg and water together. Add apple cider vinegar. Pour liquid into flour mixture and fold together. Let sit for few minutes. Mix until dough forms.
Split dough in half; for into discs, wrap, then chill in fridge.
In heavy sauce pan, whisk sugar, cinnamon, nutmeg, cornstarch. Stir in apple and lemon juice. Cook until thick and bubbly. Put in bowl and chill.
Peel and cut apples into 1/4 inch thick. Cover bowl with plastic wrap. Microwave for 2 minutes. Stir then microwave again 1 to 2 minutes. Stir in sauce then place back in fridge to chill.
Take one disc out and on floured surface roll out till 3/8 inch thick and 1/2 inch bigger than pan. Press dough in pan to remove air bubbles. Put in freezer 10 to 15 minutes.
Pour apple filling tinto pan. Move apples arouch till full and even. Put back in fridge.
Roll out top crust and decide what top you want. After on top of pie, bruch with whole milk and dust with sugar.
Bake at 400 degrees for 20 minutes. Reduce to 350 and back for 30 to 40 minutes until golden brown.
Allow to cool for an hour before cutting into it to allow to thicken.
Temperance Doty-Callahan won second place and $30 in the single crust category with her Chocolate Ganache Peanut Butter Pie.
1 8 ounce package cream cheese 2 cups confectioner's sugar
1 1/2 cups peanut butter 1 cup milk
1 16 ounce package frozen whipped topping, thawed|
1 package peanut butter cups 2 9 inch prepared graham cracker crusts
Beat together cream cheese and confectioner's sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover and freeze until firm. Drizzle with Hot Fudge and Carmel topping. Sprinkle with chopped beanut butter cups.
Graham Cracker Crust
1 package of graham crackers, crushed
6 tablespoons melted margarine
2 tablespoons sugar
Mix all together and press in pie pan.
Cindy Cooper won third place and $20 in the double crust category with her Cherry Pie.
One prepared double pie crust
5 to 6 cups sour cherries, packing in watter or individually quick frozen
3/4 cup sugar 3/4 teaspoon cinnamon, optional
1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer
1 teaspoon almond extract 1/2 teaspoon salt
2 tablespoons butter (optional)
Divide the dough two, making one chunk slightly larger. Roll the larger piece of dough into a 13" circle. Transfer the circle to a 9" pie pan.
Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.
Combine the sugar, cinnamon (if using), and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.
Stir in the almond extract and salt. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.
Spoon the filling into the pastry-lined pan, and dot with butter, if desired.
Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.
Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.
1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust 1 8 oz. cream cheese softened
1/2 cup sugar 1/2 cup sour cream
1 tsp vanilla 1 tub Cool Whip (8 oz)
2 cups fresh strawberries
Combine chocolate chips and shortening and melt in the microwave for about 30 seconds and
then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.
Beat the cream cheese, sugar, sour cream and vanilla until smooth.
Fold in Cool Whip and 1 cup of sliced strawberries. Refrigerate overnight.
Arrance remaining strawberries (halved) on top of the pie. Microwave the remaining chocolate and drizzle over the top. Refrigerate again for about an hour before serving.
Oreo Pie Crust Recipe
2 1/4 cups of crushed Oreo cookie crumbs, finely ground
2 1/2 ounces of melted butter
Combine cookie crumbs with melted
butter in a bowl.
Pour the mixture into the 9 inch pie pan and press into the bottom and up the sides evenly.
Smooth the surface with the back of a spoon.
Refrigerate the chocolate pie crust for at least an hour.